Watermelon Salsa with Baked Tortilla Chips
Ingredients
The pico de gallo
-
3
cups
diced seedless watermelon
-
¼
teaspoon
salt
-
¼
cup
chopped cilantro
-
¼
cup
diced red onion
-
3
tablespoons
lime juice
-
1
tablespoon
minced jalapeño
-
2
teaspoons
extra-virgin olive oil
-
¼
teaspoon
chili powder
-
¼
teaspoon
freshly ground black pepper
The baked tortilla chips
-
8
pieces
corn tortillas
-
1
tablespoon
extra-virgin olive oil
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
¼
teaspoon
ground cumin
-
⅛
teaspoon
chili powder
Instructions
- Combine the watermelon and salt in a medium bowl and let it rest for 20 minutes to draw out the juice, then drain.
- Add the remaining pico de gallo ingredients to the drained watermelon and mix well.
- Preheat the oven to 375°F (190°C).
- Line a large sheet pan with a silicone baking mat or parchment paper.
- Toss the tortilla strips with olive oil, salt, and pepper on the pan, spreading them into a single layer.
- Bake the tortillas for 12 minutes until they are light golden and crispy, then sprinkle with cumin and chili powder.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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